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Ingredients

1 tablespoon canola oil 2 andouille sausage links, finely diced 1 poblano chile, finely diced ½ red bell pepper, finely diced ½ large red onion, finely diced ½ cup frozen corn kernels 4 flour tortillas 2 cups shredded Colby cheese 1 tablespoon canola oil ¼ cup sour cream ¼ cup salsa

Nutrition Info

598.3 calories carbohydrate: 47.7 g cholesterol: 63.8 mg fat: 35.9 g fiber: 4 g protein: 22 g saturatedFat: 15.9 g servingSize: - sodium: 966.6 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
Spoon 1/4 of the sausage mixture on one half of each tortilla, top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

4 quesadillas

These quesadillas are unique and filling - with a bit of a kick! If you have any leftover filling, scramble with some eggs for a Tex-Mex breakfast.